• Exterior shot of manoir richelieu at sunset

Meet The Team

Our Chef and his culinary team are excited to unveil our banquet menu featuring a wide range of options designed to meet every event’s needs and reflecting Charlevoix’ celebrated products and gastronomy.

Nestled in the heart of a region renowned for its natural beauty and only 90 minutes East of Quebec City, Fairmont Le Manoir Richelieu is the leading conference venue in the Charlevoix region. From our grand ballroom that can accommodate up to 1,000 delegates to well-appointed rooms suitable for smaller gatherings complemented by a genuine and professional service, our resort is the ideal choice for the discerning conference planner and their guests.

Our banquet menu features organic foods produced locally with the highest respect to the environment as well as health choices included in our Lifestyle Cuisine. Our Convention and Banquet Services team will be happy to provide any additional required information.

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Paul Johnston, CMP

Director, Conference Services & Catering

Born and raised in Montréal, graduate in Hotel Management from LaSalle College and a Certified Meeting Professional, Paul comes to Le Manoir Richelieu with over 15 years of experience in the hotel and restaurant industry.

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Simon Fortin

Executive Chef

Executive Chef for Fairmont le Manoir Richelieu, Simon Fortin a native of La Baie in the Saguenay region, an epicurean and lover of boreal cuisine as well as hunting and fishing, Chef Fortin conveys creativity and passion to his team in pursue of discovery, adventure and exploration through cuisine.

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Maxime Wilski

Manager, Conference Services & Catering

Originally from Belgium, Maxime holds a bachelor’s degree in tourism and leisure management from ISALT, with an event organization option.

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Joey Labrie

Manager, Conference Services & Catering

Originally from Quebec City, Joey has a Diploma of Collegial Studies in Restaurant Management Techniques from Mérici Collégial Privé. Passionate about the hotel and restaurant business, he began his career at Fairmont Le Manoir Richelieu in 2016 during a holiday season.

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Suzie Tremblay

Coordinator, Conference Services & Catering

Suzie’s adventure began in 1994 at the Fairmont Le Manoir Richelieu. Back in her native region after her university studies, fate would have it that she discovered her passion for customer service and F&B.

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Joel Bracco

Director, Banquet Operations

Born in Wallis, in the south of Switzerland, Joël grew up and did his cooking apprenticeship in Morin-Heights in the Laurentians.